abstract field experiment was carried out at the ferdowsi university research field, mashhad, iran during 2006-2007, to determine how much effective the n-fertilization is, to find out the most suitable plant density which could be used in chamomile (matricaria chamomilla l. asteraceae) to increase the yield of anthodium flowers and content of essential oil. the experimental design was as two f...

the present study attempts to investigate the effect of thermal treatment at 180 °c for 8 hours on chemical changes, quality indexes and oxidative stability of three iranian common virgin olive oils (zard, mari and phishomi). oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability i...

A comparative study was performed on the initial and final bacillary indexes of 213 multibacillary leprosy patients who received 12 doses (Group 1: 128 patients) or 24 doses (Group 2: 85 patients) of multidrug therapy (MDT/WHO) to measure the effectiveness of the two regimens. All patients were evaluated at treatment baseline, 12 months, and 24 months. The reduction in bacillary levels and mean...

In order to evaluate the graduates attending second-round examination objectively, this study established graduate second-round examination evaluate system based on Analytic Hierarchy Process (AHP) and Fuzzy comprehensive evaluation method. Evaluation indexes in the system included knowledge structure, scientific research ability and comprehensive quality of graduates attending second-round exa...

Abstract Maturity is an important factor in regulating seed vigor, while inappropriate harvest date affects vigor seriously. Here we reported that the was highest among 25–28 days after pollination, and these were best time for sunflower seeds. Seed moisture content increased first then decreased, dry weight continuously with advancement of development. Oil protein are main nutriments mature se...

A mild-flavored soup stock made from katsuobushi is an important element of traditional Japanese cuisine and the basic seasoning responsible for taste. Fermented ripened katsuobushi, known as karebushi, manufactured by simmering skipjack tuna that then smoke-dried, fermented, in a repeated molding process five dominant Aspergillus species. Here, our aim was to characterize identify lipolytic en...